Sfoglia per Autore Stieger, M.
Mostrati risultati da 1 a 7 di 7
Coupling in vivo nose-space analysis and sensory methods to investigate flavour release and perception
2019-01-01 Pedrotti, M.; van Eck, A.; Khomenko, I.; Spaccasassi, A.; Scholten, E.; Fogliano, V.; Stieger, M.; Biasioli, F.
Understanding flavour release and sensory perception of composite foods by combining dynamic sensory methods with in vivo nose space analysis
2020-01-01 González Estanol, K.; Pedrotti, M.; Cliceri, D.; Khomenko, I.; Stieger, M.; Biasioli, F.
Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity
2022-01-01 Gonzalez Estanol, K.; Libardi, M.; Biasioli, F.; Stieger, M.
Combinare gli alimenti, combinare gli strumenti: studiare l’elaborazione temporale di alimenti composti con l’utilizzo simultaneo di metodi sensoriali e strumentali
2022-01-01 Gonzalez Estanol, K.; Khomenko, I.; Fontova-Cerda, M.; Cliceri, D.; Stieger, M.; Biasioli, F.
Differences in chewing rates lead to differences in dynamic sensory perception and flavour release of composite foods
2022-01-01 Gonzalez Estanol, K.; Fontova-Cerdà, M.; Khomenko, I.; Biasioli, F.; Stieger, M.
In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
2023-01-01 Gonzalez Estanol, K.; Khomenko, I.; Cliceri, D.; Biasioli, F.; Stieger, M.
In vivo analysis of nose-space concentration by direct injection mass spectrometry to study the effect of chewing rate on aroma release during food consumption
2023-01-01 Gonzalez Estanol, K.; Pedrotti, M.; Montova-Cerda, M.; Khomenko, I.; Biasioli, F.; Stieger, M.
Mostrati risultati da 1 a 7 di 7
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